Here you have it, l'omelette à la MB.
What's in the fridge:
1 TBSP butter
A splash of water (2-3 TBSP)
Small handful monterey jack cheese
Herbes de Provence (about 3/4 TBSP)
S&P to taste
- Heat stove to med-high and melt butter in small skillet. Swirl the butter around so that it coats the sides of the pan.
- Whisk together all ingredients except herbes and s&p.
- Once pan is hot, just before the butter starts to brown, pour in egg mixture. Sprinkle herbes, s&p evenly on eggs
- After about 30-45 seconds start bringing in the sides of the omelet with a spatula. To do this, scrape (don't stir!) the edge of the egg mixture into the center of the pan. It will be runny, so allow the egg to then fill in the area you scraped. Do this 2-3 times. If the egg doesn't fill in, move on to the next step, your eggs are cooking!
|Bringing in sides of omelet|
|Bringing in the sides of the omelet|
|Omelet about to be plated|